Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Rejina Sabur-Cross’s lamb ragu with linguine
Lamb ragù with linguine
Try out the Gastrogeek author's no-nonsense pasta dish
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Ready in 30 minutes
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Cooking time 25 minutes
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Prep time 5 minutes
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Serves 4
Ingredients
- 1 tbsp sunflower oil by Sainsbury's
- 1 onion, peeled and finely chopped
- 1 clove garlic, peeled and crushed
- 187 ml Sainsbury's Shiraz
- 390 g carton Italian chopped tomatoes by Sainsbury's
- 50 g pitted black olives by Sainsbury's, chopped
- 1 tbsp sundried tomato paste by Sainsbury's
- 2 tsp dried oregano
- pinch crushed chillies
- 300 g leftover roast lamb, chopped
- 275 g linguine by Sainsbury's
Method
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1
Heat the oil in a large pan, add the onion and cook for 5 minutes. Add the garlic and wine and boil for 3 minutes.
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2
Stir in the tomatoes, olives, tomato paste, oregano, crushed chillies and lamb. Bring to the boil, reduce to a simmer and cook for 15 minutes until reduced and rich. Season with black pepper.
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3
Meanwhile, cook the linguine to pack instructions. Drain, divide between 4 plates and top with the ragu to serve.
